The Cointreau distillery was first established in Angers, France in 1849 by confectioners Adolphe Cointreau and his brother Edouard-Jean. The famous liqueur we still recognise today was created by Edouard Cointreau (son of Edouard-Jean) in 1875 using a secret recipe of bitter and sweet orange peels from all over the world which are then macerated to extract their natural essential oils full flavour and aroma. A controlled distillation in traditional copper stills to achieve a strictly defined alcohol strength is followed by a meticulous blending and refining process to attain a liqueur of perfect quality in brilliance, clarity and flavour. Cointreau has a well balanced taste – strong and smooth at the same time thanks to the orange peels’ essential oils. Once ice is added, Cointreau becomes opalescent – which is proof of its richness in essential oils – and the taste and flavour evolves as the ice continues to melt enhancing its rich, aromatic complexity.
Cointreau is 40% ABV and is an essential spirit in classic cocktails such as the Margarita and the White Lady or for something a little bit different – try the Cointreaupolitan.